Skip navigation
Veuillez utiliser cette adresse pour citer ce document : http://repositorio.unb.br/handle/10482/50525
Fichier(s) constituant ce document :
Fichier Description TailleFormat 
ARTIGO_ShelfLifeRetention.pdf500,37 kBAdobe PDFVoir/Ouvrir
Titre: Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah
Auteur(s): Oliveira, Lívia de Lacerda de
Ortega Sanchez, Beatriz Alejandra
Celestino, Isadora Costa
Celestino, Sônia Maria Costa
Alencar, Ernandes Rodrigues de
Costa, Ana Maria
metadata.dc.contributor.affiliation: University of Brasília, College of Health Sciences, Department of Nutrition
University of Brasília, College of Health Sciences, Department of Nutrition
University of Brasília, College of Health Sciences, Department of Nutrition
Embrapa Cerrados
Federal University of Viçosa, Agricultural Engineering Department
Embrapa Cerrados
Assunto:: Maracujá
Pasteurização
Polpa de fruta - armazenamento
Validade
Date de publication: 2022
Editeur: Elsevier Ltd.
Référence bibliographique: OLIVEIRA, Lívia de Lacerda de et al. Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah. LWT, [S. l.], v. 159, 113202, 1 April 2022. DOI: https://doi.org/10.1016/j.lwt.2022.113202. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643822001372?via%3Dihub. Acesso em: 08 out. 2024.
Abstract: We estimated the shelf life of pasteurized Passiflora setacea pulp, by accelerated tests based on microbiological, nutritional, functional, and sensory variables. The pulp was pasteurized using the binomial of 82 ◦C/20 s and stored at 25, 35, and 45 ◦C. The quality of the pulp was evaluated at the beginning of storage and every two days, up to 12 days. Vitamin C, flavonoids, ORAC and FRAP antioxidant activity, sensory and microbiological evaluations were carried out. On the last day of the accelerated tests, pasteurized pulp had counts of <1.0 CFU/g, 6.70 CFU/g, and 6.30 CFU/g of molds and yeasts, for temperatures of 25 ◦C, 35 ◦C, and 45 ◦C, respectively. The estimated shelf-life values at 5 and -15 ◦C ranged from 13.4 to 18.3 days for vitexin, to 60.5 and 184 days, for acceptance.
metadata.dc.description.unidade: Faculdade de Ciências da Saúde (FS)
Departamento de Nutrição (FS NUT)
metadata.dc.description.ppg: Programa de Pós-Graduação em Nutrição Humana
Licença:: This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
DOI: https://doi.org/10.1016/j.lwt.2022.113202
Collection(s) :Artigos publicados em periódicos e afins

Affichage détaillé " class="statisticsLink btn btn-primary" href="/jspui/handle/10482/50525/statistics">



Tous les documents dans DSpace sont protégés par copyright, avec tous droits réservés.